Friday, October 3, 2014

Frozen Pumpkin Cheesecake Bars

(Low Carb, no sugar added )
1/2 cup butter
3 ounces cream cheese
1/2 cup pureed pumpkin
4 tablespoons Truvia, or desired sweetener
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1/8 tsp salt
chopped pecans
Melt butter over medium high heat, stirring often. Add pureed pumpkin after butter has melted, keep whisking, and add cream cheese, sweetener and spices.
Whisk until smooth, then add vanilla extract.
Mix completely and remove from heat. Line a 9x9 pan or dish with wax paper and pour fudge mixture into the pan.
Sprinkle with pecans if desired and place in the freezer for 24 hours.
When ready to slice, remove the fudge by pulling out the wax paper and cut into pieces.
Store fudge in a container with a lid in the freezer - until ready to serve.

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